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About the Dish

  • All Purpose Flour

    All Purpose Flour

  • Cornmeal


  • Baking Powder

    Baking Powder

  • PeachDish Salt

    PeachDish Salt

  • Butter


  • Pastured Ground Pork

    Pastured Ground Pork

  • Onion


  • Butter Beans

    Butter Beans

  • Thyme



Heat oven to 400℉. Prepare your mise en place: Peel and dice onion. Pick and chop thyme leaves.
In a mixing bowl whisk together flour, cornmeal, baking powder and 1/4 teaspoon PeachDish Salt. Using the tines of a fork, cut in the cold butter by pushing it down into the flour mixture against the side of the bowl, breaking it into small, flour-coated pellets. Pour in the milk, and stir just enough to incorporate well. The dough will be slightly sticky. Cover with a damp paper towel, and set aside.
Heat a cast-iron or other oven-safe skillet over medium-high heat. Add 1 teaspoon cooking oil, then add pork in pieces, arranging in an even layer. Season with 1/2 teaspoon PeachDish Salt. Cook without stirring to brown on the bottom, about 3 minutes.
Turn pork, and break up any larger pieces. Reduce heat to medium-low. Add onion, and cook while stirring 3-4 minutes. Add butter beans and thyme, and cook while stirring 2-3 minutes more.
Add 1 cup water and remaining 1/4 teaspoon PeachDish Salt. Increase heat to medium-high.
When the water simmers, spread the pork and butter bean mixture in an even layer. Drop rounded tablespoonfuls of biscuit batter evenly around the pan, “rinsing” the spoon in the boiling liquid after each dumpling. You should have 10-12 biscuits.
Transfer the skillet to the oven, and bake 15-17 minutes, or until biscuits are browned. Remove from oven, spoon onto 2 plates, and enjoy!